tests/merge/conflict_data.h

   1 #define AUTOMERGEABLE_MERGED_FILE \
   2         "this file is changed in master\n" \
   3         "this file is automergeable\n" \
   4         "this file is automergeable\n" \
   5         "this file is automergeable\n" \
   6         "this file is automergeable\n" \
   7         "this file is automergeable\n" \
   8         "this file is automergeable\n" \
   9         "this file is automergeable\n" \
  10         "this file is changed in branch\n"
  11
  12 #define AUTOMERGEABLE_MERGED_FILE_CRLF \
  13         "this file is changed in master\r\n" \
  14         "this file is automergeable\r\n" \
  15         "this file is automergeable\r\n" \
  16         "this file is automergeable\r\n" \
  17         "this file is automergeable\r\n" \
  18         "this file is automergeable\r\n" \
  19         "this file is automergeable\r\n" \
  20         "this file is automergeable\r\n" \
  21         "this file is changed in branch\r\n"
  22
  23 #define CONFLICTING_MERGE_FILE \
  24         "<<<<<<< HEAD\n" \
  25         "this file is changed in master and branch\n" \
  26         "=======\n" \
  27         "this file is changed in branch and master\n" \
  28         ">>>>>>> 7cb63eed597130ba4abb87b3e544b85021905520\n"
  29
  30 #define CONFLICTING_DIFF3_FILE \
  31         "<<<<<<< HEAD\n" \
  32         "this file is changed in master and branch\n" \
  33         "||||||| initial\n" \
  34         "this file is a conflict\n" \
  35         "=======\n" \
  36         "this file is changed in branch and master\n" \
  37         ">>>>>>> 7cb63eed597130ba4abb87b3e544b85021905520\n"
  38
  39 #define CONFLICTING_UNION_FILE \
  40         "this file is changed in master and branch\n" \
  41         "this file is changed in branch and master\n"
  42
  43 #define CONFLICTING_RECURSIVE_F1_TO_F2 \
  44         "VEAL SOUP.\n" \
  45         "\n" \
  46         "<<<<<<< HEAD\n" \
  47         "PUT INTO A POT THREE QUARTS OF WATER, three onions cut small, ONE\n" \
  48         "=======\n" \
  49         "PUT INTO A POT THREE QUARTS OF WATER, three onions cut not too small, one\n" \
  50         ">>>>>>> branchF-2\n" \
  51         "spoonful of black pepper pounded, and two of salt, with two or three\n" \
  52         "slices of lean ham; let it boil steadily two hours; skim it\n" \
  53         "occasionally, then put into it a shin of veal, let it boil two hours\n" \
  54         "longer; take out the slices of ham, and skim off the grease if any\n" \
  55         "should rise, take a gill of good cream, mix with it two table-spoonsful\n" \
  56         "of flour very nicely, and the yelks of two eggs beaten well, strain this\n" \
  57         "mixture, and add some chopped parsley; pour some soup on by degrees,\n" \
  58         "stir it well, and pour it into the pot, continuing to stir until it has\n" \
  59         "boiled two or three minutes to take off the raw taste of the eggs. If\n" \
  60         "the cream be not perfectly sweet, and the eggs quite new, the thickening\n" \
  61         "will curdle in the soup. For a change you may put a dozen ripe tomatos\n" \
  62         "in, first taking off their skins, by letting them stand a few minutes in\n" \
  63         "hot water, when they may be easily peeled. When made in this way you\n" \
  64         "must thicken it with the flour only. Any part of the veal may be used,\n" \
  65         "but the shin or knuckle is the nicest.\n" \
  66         "\n" \
  67         "<<<<<<< HEAD\n" \
  68         "This certainly is a mighty fine recipe.\n" \
  69         "=======\n" \
  70         "This is a mighty fine recipe!\n" \
  71         ">>>>>>> branchF-2\n"
  72
  73 #define CONFLICTING_RECURSIVE_H2_TO_H1_WITH_DIFF3 \
  74         "VEAL SOUP.\n" \
  75         "\n" \
  76         "<<<<<<< HEAD\n" \
  77         "Put Into A Pot Three Quarts of Water, Three Onions Cut Small, One\n" \
  78         "||||||| merged common ancestors\n" \
  79         "<<<<<<<<< Temporary merge branch 1\n" \
  80         "PUT INTO A POT three quarts of water, three onions cut small, one\n" \
  81         "||||||||| merged common ancestors\n" \
  82         "Put into a pot three quarts of water, three onions cut small, one\n" \
  83         "=========\n" \
  84         "Put into a pot three quarts of water, THREE ONIONS CUT SMALL, one\n" \
  85         ">>>>>>>>> Temporary merge branch 2\n" \
  86         "=======\n" \
  87         "put into a pot three quarts of water, three onions cut small, one\n" \
  88         ">>>>>>> branchH-1\n" \
  89         "spoonful of black pepper pounded, and two of salt, with two or three\n" \
  90         "slices of lean ham; let it boil steadily two hours; skim it\n" \
  91         "occasionally, then put into it a shin of veal, let it boil two hours\n" \
  92         "longer; take out the slices of ham, and skim off the grease if any\n" \
  93         "should rise, take a gill of good cream, mix with it two table-spoonsful\n" \
  94         "of flour very nicely, and the yelks of two eggs beaten well, strain this\n" \
  95         "mixture, and add some chopped parsley; pour some soup on by degrees,\n" \
  96         "stir it well, and pour it into the pot, continuing to stir until it has\n" \
  97         "boiled two or three minutes to take off the raw taste of the eggs. If\n" \
  98         "the cream be not perfectly sweet, and the eggs quite new, the thickening\n" \
  99         "will curdle in the soup. For a change you may put a dozen ripe tomatos\n" \
 100         "in, first taking off their skins, by letting them stand a few minutes in\n" \
 101         "hot water, when they may be easily peeled. When made in this way you\n" \
 102         "must thicken it with the flour only. Any part of the veal may be used,\n" \
 103         "but the shin or knuckle is the nicest.\n"